To Go Food

Let Revel take the stress out of your Thanksgiving. Chef Larry will be frying turkeys, whipping up delicious side dishes and baking his famous Chocolate Pecan Pie.

To order, call or text Stephanie at 703.303.7031 or go to our webstore at www.unwinedva.com
All orders must be received by Sunday, November 21st at 8:00 p.m., orders will be available for pick up on Thanksgiving Day between 9 and noon. 

Menu:
All Natural Herb-Rubbed Fried Turkey (14-16 pounds) – $100

Side Dishes (Serves 4)
Sweet Potato Casserole: Mashed Sweet Potatoes with Brown Sugar and Toasted Marshmallow Topping – $15
Fork-Smashed Yukon Gold Potatoes with Cream Cheese, Butter and Cream – $15 
Green Bean Casserole – Green Beans braised in Cream of Mushroom Soup, Topped with Crispy Fried Shallots – $15
Stuffing/Dressing (you pick the name!) – Toasted Rustique Bread, Chicken Stock, Onions, Celery and Sage – $12 
Stuffing/Dressing (you pick the name!) – Toasted Rustique Bread, Chicken Stock, Onions, Celery and Sage – $12 
Savory Turkey Gravy (16 oz.) – $8 (Contains Gluten) 
Cranberry Sauce (8 oz.) – Cranberries lightly sweetened with Sugar, Winter Spices and Oranges – $6
Chocolate Pecan Pie – 8 inch Pie – Puff Pastry Crust with Traditional Pecan Pie Filling enhanced with Cocoa Powder and Chocolate Chips – $30


Gougères (2 – Veg)  3  
Ivy City Smoked Trout Rillettes, Endive, Pumpernickel 12
Natchitoches Meat Pies (3) 8
BBQ Shrimp Pistolettes (2) 7
Oaxacan Beef Chorizo Sliders w/ Cheddar, Green Slaw on Brioche Buns (2) 8

Carrot Curry and Coconut Soup (V) cup 4 Bowl 8
Conservas: Choice of Sardines, Mussels, or Octopus with Piquillo Peppers, French Bread 15
Kale, Apples, Pecorino Cheese, Toasted Pecans, Apple Cider Vinaigrette 12
Ricotta, Wagyu Bresaola, Pistachio, Orange, Bitter Greens, Honeycomb 14
Larry’s Chicken and Andouille Gumbo cup 7 bowl 14
Duck Fat Roasted Fingerling Potatoes 9
Steak Tartare, Worcestershire Vinaigrette, Crispy Parmesan, Frisee Salad 14*

Homemade Gnocchi, Sautéed w Pancetta, Butternut Squash, Sage, and Brown Butter 22
Fried Flounder, Collard Greens sautéed w Bacon & Caramelized Onions, Tomato Bacon Puree 28
Seafood Stew, Mussels, Rockfish, Shrimp, Chorizo, Aioli 20
Chicken Pepperonata, Chicken Stewed w Peppers, Onions, Tomato, Sherry Vinegar, Farro & Thyme 19
Braised Short Ribs, Red Wine, Demi-glace w Roasted Parsnips, Mushrooms, Carrots, Pearl Onions 22
Lamb Meatballs, Spicy Tomato Sauce, Sumac, Pine Nuts, Yogurt 25

Thank you for your continued love and support.